A plump tan bean streaked with cranberry-red, one of the oldest American heirloom beans still grown. Creamy, chestnut-flavored, and beautiful in the pod.
One of America's oldest surviving cultivated beans, kept alive by generations of Northeastern home gardeners. Its endurance is a testament to the everyday seed-savers — across every region and people — who refused to let a good food line disappear.
A creamy, low-glycemic cranberry-type bean high in soluble fiber and resistant starch — the combination that lowers LDL cholesterol and steadies post-meal glucose. Rich in folate and magnesium for cardiovascular and nervous-system support. The red-streaked coat contributes antioxidant phenolics. A dense, affordable plant protein with strong satiety.
Soak overnight, drain, and boil hard 10 minutes, then simmer 50-70 minutes until creamy. Cooks faster and softer than kidney beans, with a chestnut-like richness. The red streaks fade to brown on cooking.
Free, no account needed to ask.